Another How does this look? thread

[jerrysfinger]

So my friend wants me to make him a brew for Christmas when he comes up to visit. He is sending me the ingredients for it next week. Just wanted to post it here and see what you guys think. He is a big fan of SN. This is what he wrote me.

11 lbs. - 2-Row
8 oz. - Munich
12 oz. - Crystal 60L
4 oz. - Cara-Munich
4 oz. - Carapils (Dextrine Malt) 

1.0 oz. - Magnum, 14.4 AAU (60 min)
0.5 oz. - Pearle (60 min) *optional (you do the #'s)
0.5 oz. - Pearle (30 Min) *optional (you do the #'s)
1.0 oz. - Kent Goldings, 4.5 AAU (15 min)
1.0 oz. - Kent Goldings, 4.5 AAU (5 min)

Dry Hop w/ Centennial, 9.7 AAU and/or your Cascade.... 
and/or save some Kent Golding for dry hopping... 
you're call, but I'd like you to dry hop in a secondary for 2 weeks 
(or at least 10 days) 

Mash w/ 4 Gallons of strike water (1.25qt/lb) @ 165ºF
Target Mash Temp. is 152ºF 
Sparge w/ 5 Gallons of water @ 170ºF 


White Labs WLP001 California Ale Yeast
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-73 F (20-22.5 C)
Alcohol Tolerance: 10-15% 
Ferment 5-7 days in primary. 
Condition/dry hop 10-14 days in secondary (glass carboy)

I'm most concerned with the hop schedule and dry hopping type/amount.

 

[Schnitzengiggle]

Just spitballing here:

Try WLP007 Dry English Ale yeast, it should give you a little more malt backbone, and will tolerate the alcohol just as well as WLP001, however, it has a higher flocculation rate which will give you a clearer beer sooner.

 

[jerrysfinger]

Thanks for the input. This is a don't open till X-mas so, will post results and fine tunings.